Cabbage and Wakame Namul-Style Salad

My friend taught me how to make this.It's easy to make. All you have to do is mix. Recipe by Yuuyuu0221

Tasty and easy to make, this salad is perfect for times when you need one more dish.Komatsuna doesn't have much scum, so there's no need to parboil it. Adding oil improves the absorption of carotenes. Recipe by Anko313

I wanted to use up leftover bok choy in one go, so I made namul using our standard seasoning.For similar recipes, see:Celery ☆ Namul (Korean-Style Salad)Daikon Namul (Korean-Style Salad)The time it takes to parboil the boy choy may vary depending on the amount. Recipe by Rapipapi

Since bean sprouts are available cheaply all year round and also nutritious, I want to find various ways to use them.The trick is to thoroughly drain excess water from the boiled bean sprouts. Recipe by meg115

I like namul made with bean sprouts, and wondered what it would taste like made with celery instead. For 2-3 servings. Recipe by Haraseri

I made it because I found celery on sale.Making it with umami salt is better, but normal salt is also good. Recipe by Rapipapi

There aren't many green winter vegetables, so I always use pea shoots, which are cheap and available all year round Pea shoots have a nice texture, but don't have that distinctive grassy smell that a lot of vegetables tend to have, so I tried using them in a simple shio-konbu namul.Mind you don't over-boil the pea shoots! Recipe by Hanacchitomocchi

I'm having fun using shio-kombu to make different variations of namul.The flavors will meld together better if you toss the seasoning while the carrot and shimeji mushrooms are warm. For 4 servings. Recipe by Donpintan

I wanted to increase my repertoire of daikon radish recipes, so I came up with this recipe that contains ingredients everybody has in their home.After time passes, the daikon will release moisture and soften. Serve as a pickled side dish or in a salad. Recipe by CookLori

Turnips are in season: in spring, from March to May; and in autumn, from October to November. I like juicy spring turnips the best. I normally use smoked salmon or canned tuna, but I used imitation crab sticks to make this dish even cheaper as the consumption tax rate has been raised recently. I won't be defeated by tax increase!Don't add too much salt to season the salad at the end. I normally grind roasted sesame seeds halfway through and sprinkle over the salad, but you can use store-bought ground sesame seeds as well. Recipe by COCOnchino daidokoro

I wanted to have a colorful topping when I made bibimbap (Korean mixed-rice dish), and I was also thinking about nutrition.This recipe uses ingredients that are vital to Korean style flavors: sesame oil, scallions, sesame seeds, and garlic.Umami seasoning is also an important secret ingredient!The flavors dissipate after cooling down, so the trick is to be generous with the seasonings. Recipe by KiwieKiwie

I wanted to make one more dish cooked in a microwave for my husband who likes bean sprouts.When I added vinegar, it turned out delicious.*Microwave the vegetables for about 2 minutes, and check them. Stir, then microwave again.*Adjust the amount of vinegar to your liking. I added 2 teaspoonfuls to suit my family's taste. Recipe by Komomomomo